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Today, I suggest you make Chinese dumplings - shuiijao / jiaozi 🥟🥟🥟. From dough to stuffing, you can easily make it at home✌🏼🧡

Shuijiao or Jiaozi was created to feed poor people in Tang Dynasty (618 ~ 907), then it became a dish of our daily life. It exists cooked in several forms: steamed, in boiling in water or fried in a pan. This time I am sharing with you the version cooked in boiling water!

The amount of water we put in the dough should be 55% of the weight of the flour, so if you want to make more at a time, you can increase the quantities using this formula 😉

🛑 Storage in the freezer cannot exceed 6 months!

Video

Ingredients

Stuffing

• 350 g of pork
• green onion
• ¼ cabbage
• 25 g of fresh garlic
• 15 g of fresh ginger
• 6 tablespoons of water
• 3 tablespoons of soy seasoning sauce
• 2 tablespoons of white sesame oil

Dough

• 600 g of flour
• flour, in a small bowl, for sprinkle on the surface
• 33 mL of water
• salt

Preparation

1. Take the bowl of flour and add salt to it, mix well before adding water gradually, because the amount of water to add varies a little bit depending on the humidity of the flour.

2. Knead until you obtain a dough that does not stick to your hands or to the inside of the bowl. Then let it rest for 30 minutes. Do not forget to cover the bowl with cling film or a damp cloth to keep humidity.

3. Next, let's do the stuffing. Finely slice the ginger and garlic and add them to the pork stuffing. Then add the water and mix well to make the meat juicy. Then add the soy sauce, black sesame oil, salt and pepper. Mix everything well and set aside.

4. Finely chop the green onions and cabbage. Mix them together in a large bowl and add the stuffing. Reserve in the fridge.

5. Prepare the dough to garnish it: cut a piece of dough, take spread some flour and roll the dough to make a sausage. Cut it into small 1 cm pieces while rolling the pieces into small balls. Then take a rolling pin to flatten the pieces of dough into thin discs. Be careful to separate them with flour so that they do not stick together.

6. Take the minced meat mix and start stuffing your ravioli: put a small ball of stuffing in the center then fold the sides up, closing well to form a half-moon shape. We are used to making a lot of dumplings in Taiwan and keeping some in the freezer for later.

7. In a pot of boiling water, immerse the ravioli. Let them cook for one minute from the moment they rise to the surface. If they have been frozen, add a glass of cold water as soon as they come back up to the surface and boil again for 1 minute.

8. Serve with soy sauce. Enjoy !